Chilled Beet Corn And Potato Soup Recipe

Cooking Directions

• STEP 1.Start by boiling the beets and potatoes until they are tender.
• STEP 2.In a separate pot, cook the corn until it is tender.
• STEP 3.Once the beets, potatoes, and corn are cooked, let them cool.
• STEP 4.Peel and chop the beets and potatoes into small pieces.
• STEP 5.In a blender, puree the beets, potatoes, and corn until smooth.
• STEP 6.Add vegetable broth, lemon juice, salt, and pepper to the blender and blend again.
• STEP 7.Transfer the soup to a bowl and refrigerate for at least 2 hours.
• STEP 8.Serve the chilled soup in bowls and garnish with fresh herbs or a dollop of yogurt.

Cooking Tips

• To save time, you can use pre-cooked beets and potatoes.
• For a creamier texture, you can add a splash of heavy cream or coconut milk.
• Adjust the seasoning according to your taste preferences.

Storage and Serving

• Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the soup a good stir as it may separate slightly.
• Garnish with fresh herbs or a drizzle of olive oil before serving for added flavor.